Recipe

St Pattys Cake Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 8 months, 1 week ago My mom's birthday choice this year, as a homage to the WDW trip we didn't take! This is a dense, moist, intensely rich chocolate cake with the ever popular addition of Guinness for body and depth of flavour. Filled with a cinnamon-laced cream cheese ... More Prep:500m Cook:60m Servings:24	Jo_jo_ba
	food dessert recipes 2009 stpatricks blog springbreak tasty yummy cooking baking guinness beer stout chocolate decadent springform birthday cake ganache decorated flood truffle cream icing coolingrack baked finished moist butter flour sugar sweet

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Ingredients

2 cups Guinness Stout

1 1/2 cups (3 sticks) unsalted butter

1 cup brown sugar

1 1/2 cups unsweetened, Dutch-process cocoa powder

2 cups all purpose flour

2 cups cake flour

2 cups sugar

1 tbsp baking soda

1 1/2 tsp salt

4 eggs

1 1/3 cups sour cream

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8 oz cream cheese, softened

1/2 tsp vanilla

1/4 tsp cinnamon

2 cups icing (powdered) sugar

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5 1/2 oz bittersweet chocolate, chopped

5 oz semisweet chocolate, chopped

1 cup heavy cream

Directions

Preheat oven to 350°F, grease and line two 9" springform pans.

In a large saucepan, combine Guinness with butter and bring to a simmer.

Stir in brown sugar until blended, then add cocoa powder, whisking until mixture is smooth.

Remove from heat and cool while preparing dry ingredients.

In a medium bowl, whisk flours, sugar, baking soda, and salt.

In another large bowl, beat eggs and sour cream well.

Add slightly cooled beer mixture to eggs, beating just to combine.

Add flour mixture and mix briefly with the beaters, then use a rubber spatula to fold the batter until completely combined.

Bake cakes about 40-45 minutes, or until a tester inserted into center of cakes comes out clean.

Cool completely in tins before turning out, filling and frosting.

---Filling---

Beat cream cheese until light and fluffy. Beat in the vanilla and cinnamon.

Begin adding the sugar to achieve the desired consistency for the filling (should be fairly sturdy but still easily spreadable).

Spread entire amount of frosting over the bottom layer of cake, top with the remaining cake layer and refrigerate until firm, about 2 hours.

---Ganache---

Place the chocolate into a bowl.

Place the cream in a saucepan over medium heat and bring just under the boil.

Remove from heat and immediately pour over the chopped chocolate, stirring with a silicone spatula or whisk until smooth.

Allow the ganache to cool 10-15 minutes before pouring over the (cold) cake - start at the center of the cake and work outward with a knife or spatula to cascade it over the sides.

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Comments

jo_jo_ba 8 months, 1 week ago said:
Amount Per Serving
Calories: 505.1
Total Fat: 26.8 g
Cholesterol: 95.5 mg
Sodium: 138.7 mg
Total Carbs: 63.4 g
Dietary Fiber: 3.2 g
Protein: 6.3 g

liezel 8 months, 1 week ago said:
This looks awesome! Bookmarked

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